Thursday, January 28, 2010

Cranberry Orange Muffins (Treats For Co-Irkers)

For someone who is not all that fond of cranberries (or so I thought,) I've been doing quite a bit of experimenting with them lately. As it turns out, I'd just never eaten them in a recipe where their flavor was complemented with other flavors that I do like.

Last fall when cranberries were plentiful in the produce department, I bought several bags and tossed them into the freezer, determined to come up with a recipe that would be both healthy and delicious. This muffin recipe is a result of my inner mind madness and is a great way to enjoy the healthy benefits of both whole grains and cranberries. The topping and glaze are optional, but I found that the additional sweetness really complemented the tartness of the cranberries.

Add the wet ingredients to the dry ingredients and stir to combine. Do not over mix.

Divide batter among muffin cups. Top with a heaping teaspoon of topping (below) if desired. Bake for 19-21 minutes. Remove muffins from oven and allow to sit in pan for a minute or two before removing from pan to a cooling rack to cool completely.

Top with glaze if desired. I just combined a cup of powdered sugar with a few teaspoons of water until I had the consistency of a glaze that would easily drizzle off a spoon.

It took me a while to get used to whole grains in my recipes, but I regularly use fifty fifty unbleached mixture. I love how you have made it stand alone so stylishly in the photo! Oh and citrus is my all time flavor punch!

These are gorgeous muffins. I love anything cranberry-orange. We actually have cranberry-orange yogurt muffins at the bakery where I work, and I have to try very hard to keep from eating one every day I'm there.

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About Me

This is my documentation of my life after turning 50. Lots of recipes, some healthy, some not so much... tossed up with a hefty dose of sarcasm and motherly love.
My email address: maggielauerrdh(at)yahoo.com